Gluten-free No Knead Bread - The World's Best Gluten Free Bread In a Dutch Oven

I have family members who do not tolerate gluten. So I have experimented with making a good gluten-free bread. Indeed, I've managed to make one good enough that I no longer bake two different kinds of bread when I make bread for the gluten-affected. I can easily eat the gluten-free bread myself. It's not as good as "The World's Best Bread" with wheat flour, but it's still better than just about any bread you can buy in supermarkets or at regular bakeries.

Directions

Pour the dough into another bowl where there is a piece of baking paper in.

Let it rise for 4 hours.

You must bake the bread in a pan inside the oven. The lid keeps the steam from the dough inside. Preventing the crust from forming. Which causes the bread to raise more inside the pan.

Heat the oven up to 250°C (480°F). Put a medium sized (1 gallon) pan into the oven. The dough should only fill the pot halfway when added.

When the dough is finished rising, move it into the pan while still inside the baking paper. Be as careful as possible to not destroy the air bubbles. A gluten-free bread "punctures" much easier than a wheat flour one.

Put on the lid and put the pot back into the oven.

Make sure the oven is warm enough. I usually wait 15-30 minutes after the oven says it's warm enough. The oven thermostat measures the air temperature in the oven and it can easily reach 250 degrees before all the metal parts in the oven have warmed properly. If the oven is not warm enough, the crust becomes too thin and soft. I use a hot air / convection oven.

It must bake for 30 minutes at 250°C (480°F) with the lid on.

After 30 minutes, let it bake bake for 15-30 minutes at 230°C (450°F) with the lid off.

Ideally, you should use a cooking thermometer and make sure the bread is 95°C (200
°
F) on the inside.

Let the bread cool for at least 20 minutes before serving.

Notes

For a long time, I tried to make a good gluten free bread without commercial gluten-free flour. I tried corn flour, rice flour, potato flour etc, but it simply did not go well. It was also not good to only use gluten-free flour. So I have made my own blend using gluten-free oatmeal.

When choosing a gluten-free flour type it is important to take the one that is intended for bread. Not one for cakes and other. I have good experience with "Schär Mix B". You can probably buy it online in Germany. Otherwise you will need to experiment with the flour you can get in your own country.

There is basically no gluten in oats and oatmeal. But oats are often grown on fields where wheat has been greeted before. Therefore, some wheat plants grow on the fields. When they are mixed with the oats, gluten gets mixed in. Gluten-free oatmeal grows on fields where there have been no other plants for several years, after which they are hand-sorted to remove all non-oats.

Since there is no gluten in the bread there is no need to knead it. You are usually knead to pull the gluten out of the wheat. Therefore, I just let it raise directly into a bowl with a plate as a lild, or the like, in a piece of baking paper. That makes it possible to handle the dough as little as possible when moving it to the hot pot. Which prevents air bubbles from puncturing.

Thank you for posting this recipe - we are excited to try it as our middle daughter has just been diagnosed with coeliac. Would you mind describing the yeast (or suggest a brand) please? Am just checking that it is not the instant type?

All baking yeasts are the same. Literally the same yeast culture (Saccharomyces cerevisiae). The only difference is how they are treated after they have been cultured. I donøt know the US brands sorry.